Juicy ground pork patties with a little jalapeño, breaded in panko and fried until crunchy. We serve them with our Tonkatsu Sauce and Jalapeño Japanese Tartar Sauce.

Ingredients

For the patties

• 1 lb ground pork
• ½ onion, finely chopped
• ½ jalapeño, seeded and finely chopped
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 2 Tbsp panko
• 1 Tbsp milk
• 1 large egg
• ½ tsp nutmeg
• ½ tsp salt
• Ground black pepper

For the breading

• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1½ cups panko

For frying and serving

• Neutral oil, for deep-frying
• Tonkatsu Sauce
• Jalapeño Japanese Tartar Sauce

Instructions

1. Heat the olive oil in a frying pan and cook the onion, jalapeño and garlic until golden.
2. Let the mixture cool to room temperature.
3. Combine the pork, cooked onion mixture, egg, milk, panko, nutmeg, salt and pepper.
4. Knead until the mixture turns sticky.
5. Divide into six portions, shape them into ovals and chill for 30–60 minutes.
6. Dredge each patty in flour, dip it in the beaten egg, then coat it in panko. Set them on a tray.
7. Heat the oil to 320–340°F (160–170°C).
8. Fry the patties for 4–5 minutes per side, until golden brown.
9. Drain on a wire rack and serve hot with the tonkatsu sauce and tartar sauce.

Notes & substitutions

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Photos